Find in Library

At present, some ingredients called “novel foods”, such as seaweed, are being incorporated into meat products. Therefore, this study aimed to evaluate the use of <i>Durvillaea antarctica</i> meal as an extender of traditional beef burgers and its effect on quality, fatty-acid profile, and general acceptability. Prototypes including 0.5, 1.0, 1.5, and 3.0% <i>Durvillaea antarctica</i> meal were developed and measured for color, pH, water-holding capacity, fatty acids, and cholesterol profile. A trained sensory panel evaluated the organoleptic properties. The results show that as the amount of <i>Durvillaea antarctica</i> meal increases, the pH decreases less sharply compared to the control, while the water-holding capacity was similar to, but not better than, the control when including 3.0% of seaweed. On the other hand, the redness significantly decreased, affecting the sensory attributes of the product. The lipid profile was partially altered by the inclusion of the meal; it was observed that the percentage of saturated fats was reduced, and the levels of some omega3 fatty acids increased. Beef burgers made with 0.5% <i>Durvillaea antarctica</i> meal showed better acceptability and flavor. The use of seaweed, such as <i>Durvillaea antarctica</i>, could be a new alternative for the transformation of traditional meat products into new-generation foods. The evaluation of the functional and microbiological properties of the meat matrix, as well as nutraceutical properties and cost effectiveness, will be addressed in a future study.